Cooking for 4 people
Ingredients
- 1
flank steak
- 2 tbsp.
avocado oil (or high heat oil)
- 1 tbsp.
sea salt
- 1 tsp.
black pepper
- 1 tsp.
dry oregano
- 1 tsp.
granulated garlic
- 1/8 tsp.
cumin powder
- 1 cup
parsley (finely chopped)
- 1 pinch
red pepper flakes
- 5 cloves
garlic (finely chopped)
- 1 tsp.
dry oregano
- 2 1/2 tbsp.
red wine vinegar
- 1/2 cup
olive oil
1Food Prep
Mix together your flank steak seasoning ingredients in a bowl. Rub oil on both sides of your flank steak and then evenly sprinkle your seasoning mixture on both sides.
Place your flank steak, uncovered, in the refrigerator for 1 hour. This will help your dry brine to fully permeate your steak, enhancing your flavors.
Before grilling, remove your flank steak from the refrigerator and let it stand at room temperature for about 20 minutes.
Finally, combine all of your chimichurri ingredients together in a mixing bowl, and mix until well combined. Refrigerate your chimichurri until ready to serve.
2Grill Prep
Fuel: We recommend either Kingsford® Professional Charcoal Briquets or Kingsford® High Heat Briquets for a consistent, hot-searing burn.
Method: Direct-Heat Grilling
Temp: 500°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your flank steak on the grill and cook for about 5 minutes on each side, or until it reaches your desired doneness.
Then, remove your flank steak from the grill and place it into a pan. Cover it and let it rest for at least 7 minutes before slicing. Serve your flank steaks sliced, against the grain, with chimichurri on the side or drizzled on top.
Recipe created by Chef Ronaldo Linares, on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
